Roast pumpkin and feta tarts

INGREDIENTS

  • 275g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 1 tablespoon olive oil
  • 1 (25 x 25cm) sheet butter puff pastry, just thawed
  • 180g (3/4 cup) fresh ricotta
  • 1 tablespoon chopped fresh thyme
  • 12 pitted black olives, halved
  • 1 1/2 tablespoons pine nuts
  • 60g drained marinated feta, crumbled
  • Fresh thyme sprigs, to serve

PREPARATION

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin on tray. Drizzle oil over. Season with salt and pepper and toss to combine. Bake for 25 minutes or until tender. Remove and set aside.
  2. Increase oven to 220°C. Line a second baking tray with non-stick baking paper. Cut twelve 6cm squares from pastry. Prick each square with a fork and place on tray.
  3. Place ricotta and chopped thyme in a small bowl. Season to taste with salt and pepper and mix well. Spread over pastry. Top with pumpkin, olives, pine nuts and fetta. Bake for 12-15 minutes or until golden. Top with thyme sprigs and serve.

Recipe courtesy of Taste.

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